Indian pickle 3860511 225958746 2008-07-16T05:27:23Z 69.109.113.73 /* Preparation */ more appropriate per MOS {{Cuisine of India}} '''Indian pickles''' are a variety of spicy [[pickle]]d side dishes or condiments popular in the Indian Subcontinent, in Southeast Asia, and in many other areas among ethnically [[South Asia]]n communities. The pickle serves as a flavour enhancer and is eaten typically in small pieces with the rest of the meal. There are a wide variety of different pickles made and each is usually made with a mixture of [[fruit]]s or [[vegetable]]s which are chopped and marinated in a liquid (often oil or lemon juice) and a variety of different spices (often including lots of [[chile pepper]]) and salt. [[Pickling]] in [[India]] is an ancient art of food preservation. Indian pickles are quite different from the European variety in that the pickling is usually done in [[oil]] rather than using [[vinegar]]. Almost all sorts of fruits vegetables found in south Asia are pickled in this manner, including [[pumpkin]]s, [[Heart of palm|palm hearts]], [[Lotus seed|lotus]] stems, [[mango]] slices, [[Lime (fruit)|limes]] and [[rose]] petals, along with vegetables more conventionally pickled in the west. Some of the most popular pickles are lemon pickle, lime pickle, mixed pickle (with various vegetables such as [[cauliflower]], [[carrot]], and [[radish]]), mango pickle, onion pickle, and garlic pickle. Some pickles may even contain fish (typically ''[[Synodus]]'' spp.) as their main ingredient. ==Preparation== Pickles form an integral part of an Indian meal. Seasonal [[vegetables]] and [[fruits]] are cleaned and finely chopped; they are then mixed with a special blend of ground spices and marinated in oil or lemon juice. The choice of spices gives the Indian pickle its unique flavour. Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in [[porcelain]] or glass jars with air-tight lids. The acidic nature of the marinade retards [[bacterial]] growth, while the oil acts as a preservative. Pickles can retain their freshness and flavour, so long as they do not come into contact with moisture. However, commercially made pickles use preservatives such as [[citric acid]] or [[sodium benzoate]]. Indian pickles come in a wide variety of flavours -- a [[mango]] pickle from [[South India]] tastes very different from one made in [[North India]]. In the southern states, [[sesame]] (gingelly) oil is preferred, while [[Mustard plant|mustard]] oil is more typically used in pickle-making in northern India. Andhra pickles and [[chutney]]s have a unique flavour and are popular among those who enjoy [[spicy]] foods. ==Fruits and vegetables used== [[Image:Indiangooseberrypickle.jpg|thumb|right|120px|A jar of South Indian ''Andhra amla'' ([[Indian gooseberry]]) pickle]] Some of the vegetables and fruits used in pickling include, [[mango]], [[lemon]], [[Lime (fruit)|lime]], [[ginger]], [[Indian gooseberry]], [[onion]], [[garlic]], green or red [[chili pepper]]s, [[kohlrabi]], ''[[Cordia|gunda]]'', and ''kerda''. There are a wide variety of different achars made and each is usually made with a mixture of [[fruit]]s or [[vegetable]]s which are chopped and marinated in a liquid (often oil or lemon juice) and a variety of different spices (often including lots of [[chile pepper]]) and salt. Almost all sorts of fruits vegetables found in [[South Asia]] are pickled in this manner, including [[pumpkin]]s, [[heart of palm]], [[mango]] slices, and [[rose]] petals, along with vegetables more conventionally pickled in the west. Some of the most popular varieties of Indian pickle are mango pickle, lemon pickle, lime pickle, [[mixed pickle]] (usually including [[cauliflower]], [[carrot]], and [[radish]]), onion pickle, and garlic pickle. Others include [[zimikand]] ([[Ube|purple yam]]), [[karonda]], [[karela]] (bitter melon), [[dheu]] ([[jackfruit]]), [[mushroom]], [[tenti dela]], and [[turnip]]. Some Indian pickles may even contain fish (typically [[Synodus]] spp.) as their main ingredient. Such pickles serve as a flavour enhancer and are eaten typically in small pieces with the rest of the meal. ==Names== [[Image:Mangopickle.jpg|thumb|left|Indian Hot Mango Pickle]] '''Achar''' ([[Hindi]]: अचार, [[Urdu]]: '''اچار''', also written as "achaar" and often simply called "pickle" in English) is the [[Hindustani]] word for the variety of spicy pickled side dish or condiment popular in the [[Indian subcontinent]], in [[Southeast Asia]], and in many other areas among ethnically [[South Asia]]n communities. A similar dish in [[Indonesia]], [[Malaysia]] and [[Singapore]] is called ''[[acar]]'', while Filipinos call it “achara”. '''Pachchadi''' (పచడి) is the [[Telugu language|Telugu]] translation for pickle. Some commonly prepared and famous household pickles are ''Avakaya Pachchadi'' (Mango Pickle), ''Nimmakaya Pachchadi'' (Lemon Pickle), ''Allam Pachchadi'' (Ginger Pickle), ''Usirikaya Pachchadi'' (Indian gooseberry), ''Yendu Mirapakaya Pachchadi'' (Dry Chilly Pickle), ''Chintapandu Pachchadi'' (Tamarind Pickle),''Gongura'', and many more. '''Oorugai''' (ஊறுகாயஂ) is the [[Tamil language|Tamil]] name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being ''mangai urgai'' (mango pickle) and ''elimicha urgai'' (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'. ''Maavadu'' literally translates to “tender mango”. ''Maavadu'' is usually made early in the summer season when mangos are barely an inch long. The preservation process consists of uses castor oil which gives the pickle its unique taste. ''Maavadu''s are a local favourite served with yogurt rice or ''thayir sadam''. Another interesting pickle from Tamil Nadu is ''narthangai'', which is a [[citron]]<!--What exactly do you mean by "citron"? The large fruit like a pomelo or grapefruit?--> preserved in salt. Unripe citrons are cut into spirals and stuffed with salt, which dries them out. This pickle stays fresh and unspoiled for a long time and is an accompaniment to sambhar rice. This word has also been borrowed by other [[Languages of India|Indian languages]] to mean the same thing. However, these languages may have their own words for pickle. For instance, in [[Malayalam]], each type of pickle is usually given its own name; such names include: *''Uppillittuthu'' - literally, “that which is put in salt”; generic term for pickle *''Maangaacurry'' - literally, “curry of mango”; term for [[mango]] pickle. *''Ingicurry'' - literally, “curry of ginger”; term for [[ginger]] pickle In [[Kannada]], pickles are typically referred to ''uppinakayi'' (salt fruits/vegetables). '''Lonache''' (Marathi:लोणचे) Marathi name for pickles. Popular varieties include ''Aamba Lonche'' (Mango pickle), ''Limbu Lonche''(Lemon Pickle), Mirchi lonche (Green chilli pickle) '''Athanu''' (અથાણું), is the [[Gujarati language|Gujarati]] name for pickles. Some of the preparation and ingredients vary a little with regions in Gujarat. Raw mangoes, lemon, green chillies, gunda and kerda are commonly used as the key ingredients in pickles. Pickles commonly found in most households include: *''Khaatu athanu'' - salted mango pickle, made with cut and salted mangoes, fenugreek seeds, red chilly powder, groundnut oil, etc. *''Galyu athanu'' - hot and sweet mango pickle, made with cut and salted mangoes, jaggery, fennel seeds (''saunf''), dry dates (''kharek''), mustard, red chilly powder, groundnut oil etc. *''Chhoondo'' - hot and sweet shredded mango pickle. Made using shredded mangoes, sugar syrup, jeera, chilly powder etc. *''Katki/Batakiyu'' - hot and sweet cubed mango pickle. Similar to Chhoondo, but the mango is cubed. *''Dabla'' - spicy pickle made with whole small raw mangoes. *''Murabbo'' - A sweet, jam like preparation with mango chunks. In Gujrati, pickle is many times referred to as "athanah" or "athanu." This is the general term for any type of pickle including mango and lime. The type of pickle would be the adjective preceding the word "athanu." For example, mango pickle would be called "keri nu athanu" In [[English language|English]] usage, when referring to [[Indian cuisine]], a '''mixed pickle''' consists of various [[pickling|pickled]] [[fruit]]s and [[vegetable]]s (invariably including [[chilli pepper]]s) suspended in [[vegetable oil]]. Sometimes the terms refers to a specific mix in contrast to a pickle made with mostly one base vegetable or fruit. Mixed pickle is a commonly offered side dish in Indian restaurants in the west. ==See also== *[[Mixed pickle]] *[[Pickling]] *[[Indian cuisine]] *[[Chutney]] *[[Curry]] *[[Chakalaka]] ==External links== *{{Larousse Gastronomique|Achar}} *[http://indianfoodsco.com/Submit/Pickles.htm All about Indian Pickles] *[http://www.numkitchen.com/chutney.htm All kinds of Pickle Recipes] *[http://www.indianfoodforever.com/pickles/index.html Indian pickle recipes] *[http://www.pickles-and-spices.com/index.html Learn to make spicy pickles and other Malaysian recipes with a Malay cook as a guide] [[Category:Pickles]] [[Category:Indian condiments]] [[de:Indisches Pickle]] [[id:Acar]] [[ml:അച്ചാര്‍]] [[mr:लोणचे]] [[nl:Atjar]]